Ribbon and Cut Rock Candies These delectable hard candies are made using similar processes and slightly different ratios of sugar to water.

Jim McGovern JM Consulting

ard candy is an ideal media for sweet solved in water and brought to boiling Htreats as well as tasty holiday decora- before adding the glucose syrup. This avoids tions. Hard candy has a longer shelf life than exposing the glucose syrup to heat for too most unpackaged treats and can be made long and reduces the possibility of discol- in various shapes with a large variety of col- oring the syrup, with the resulting brown ors and flavors. In many ways, your imagi- cast of the finished product. Rock candy nation is the only limiting factor. was, and still is today, made in English sea- This paper is a discussion about making side resort areas for the holiday crowds. This ribbon and cut rock candy. I hope to unfold sweet treat can be enjoyed on the spot or Jim McGovern is a 38- taken along as a remembrance of the trip, year candy-manufac- some of the mysteries of this fascinating turing veteran who segment of the confectionery industry’s wrapped in waxed paper. currently consults to many sweet and delectable choices. We begin with ribbon candy. The methods the industry as princi- Hard candy was made in Europe as early of striping in the formation process are sim- pal of JM Consulting. as the late 18th century and was described in ilar to the techniques used for the cut rock He retired from Jelly assembly. Belly Candy Co. Prior England and Scotland as rock. One of the to that he worked at more common formulas for rock, as it is still Peerless Confection called, is a 3:1 ratio of sugar to glucose syrup RIBBON CANDY and at Curtiss Candy. cooked to 147°C or approximately 297°F. Ribbon candy is that delicate, beautifully This basic formula was the beginning of colored and carefully fashioned candy (Fig- hard candy evolving into the many candy ure 1) appearing largely during the Christ- offerings we enjoy today. Utilizing much mas season. It can be found in separate imagination and experimentation, we have packaging from Sevigny’s (made by Wash- today’s tried and true formulas, as altered burn Candy) and Hilliards House of Candy for specific reasons of use, ease of produc- or as part of a Christmas assortment of hard tion, shelf life and, of course, cost. Cook candy in tins or bags such as those from temperature is typically around 147°C Brach’s or Primrose, among other brands. (297°F) with the sugar portion being dis- Ribbon candy is produced by assembling ➤

74 August 2012 • The Manufacturing Confectioner